Glazed Duck With Clementine Sauce
Serves: 3
Eloise Gerhold
1 January 1970
Based on User reviews:
63
Spice
50
Sweetness
50
Sourness
41
mins
Prep time (avg)
5.9
Difficulty
Ingredients:
2 tbsps
Kosher Salt2 medium
Onion (quartered lengthwise)1360 g
Clementine (12 to 20)1 cup
Wine Vinegar (red-)1 cup
Shallot (finely chopped)1.5 tbsps
ArrowrootDirections:
1
Braise ducks: Put oven rack in middle position and preheat oven to 350°F
2
Working from large cavity end, separate duck skin (including fat) from breast meat as much as possible by working your fingers between skin and meat, being careful not to tear skin, then prick skin all over ducks with a fork
3
Put ducks, breast sides up, side by side in a large flameproof roasting pan and rub each duck inside and out with kosher salt
4
Divide onions and celery between duck cavities and sprinkle 1/2 cup sugar around ducks
5
Pour enough boiling-hot water over ducks (to help tighten skin) to reach about halfway up ducks (don't fill roasting pan more than 1 inch from rim)
6
Cover pan tightly with heavy-duty foil, then carefully transfer to oven and braise ducks 1 hour
7
Remove pan from oven and remove foil (do not discard), then carefully turn ducks over (breast sides down) using one large wooden spoon to turn and another inside cavity
8
Cover with foil, then carefully return to oven and braise until meat is very tender but not falling off the bone, about 1 hour more
9
Put oven rack in middle position and preheat oven to 350°F
10
Working from large cavity end, separate duck skin (including fat) from breast meat as much as possible by working your fingers between skin and meat, being careful not to tear skin, then prick skin all over ducks with a fork
11
Put ducks, breast sides up, side by side in a large flameproof roasting pan and rub each duck inside and out with kosher salt
12
Divide onions and celery between duck cavities and sprinkle 1/2 cup sugar around ducks
13
Pour enough boiling-hot water over ducks (to help tighten skin) to reach about halfway up ducks (don't fill roasting pan more than 1 inch from rim)
14
Cover pan tightly with heavy-duty foil, then carefully transfer to oven and braise ducks 1 hour
15
Remove pan from oven and remove foil (do not discard), then carefully turn ducks over (breast sides down) using one large wooden spoon to turn and another inside cavity
16
Cover with foil, then carefully return to oven and braise until meat is very tender but not falling off the bone, about 1 hour more
17
Chill ducks: Remove pan from oven and discard foil
18
Transfer ducks with wooden spoons to 2 large plates, draining any juices inside ducks back into pan, then transfer cooking liquid to a large bowl
19
Return ducks to roasting pan, breast sides up, and cool ducks and cooking liquid (separately), uncovered, then chill, uncovered, at least 4 hours (to firm up duck before roasting and to solidify fat on cooking liquid)
20
Remove pan from oven and discard foil
21
Transfer ducks with wooden spoons to 2 large plates, draining any juices inside ducks back into pan, then transfer cooking liquid to a large bowl
22
Return ducks to roasting pan, breast sides up, and cool ducks and cooking liquid (separately), uncovered, then chill, uncovered, at least 4 hours (to firm up duck before roasting and to solidify fat on cooking liquid)
23
Prepare glaze and start sauce: Discard all fat from chilled cooking liquid
24
Remove zest from 2 large or 4 small clementines in strips with a vegetable peeler, then trim any white pith from zest with a sharp paring knife and cut zest into fine julienne strips
25
Blanch strips in a small saucepan of boiling water 5 minutes, then drain
26
Squeeze enough juice from remaining clementines to measure 2 cups and pour through a fine-mesh sieve into a 3-quart heavy saucepan
27
Add vinegar and remaining 2 tablespoons sugar and boil until reduced to about 1/3 cup (glaze will bubble up and darken), about 15 minutes
28
Reserve 1 tablespoon glaze in a cup to brush on ducks, then stir julienned zest and 1 cup cooking liquid into glaze remaining in pan and reserve for sauce
29
Reserve remaining cooking liquid
30
Discard all fat from chilled cooking liquid
31
Remove zest from 2 large or 4 small clementines in strips with a vegetable peeler, then trim any white pith from zest with a sharp paring knife and cut zest into fine julienne strips
32
Blanch strips in a small saucepan of boiling water 5 minutes, then drain
33
Squeeze enough juice from remaining clementines to measure 2 cups and pour through a fine-mesh sieve into a 3-quart heavy saucepan
34
Add vinegar and remaining 2 tablespoons sugar and boil until reduced to about 1/3 cup (glaze will bubble up and darken), about 15 minutes
35
Reserve 1 tablespoon glaze in a cup to brush on ducks, then stir julienned zest and 1 cup cooking liquid into glaze remaining in pan and reserve for sauce
36
Reserve remaining cooking liquid
37
Roast ducks and finish sauce: Put oven rack in middle position and preheat oven to 500°F
38
Roast ducks until skin is crisp, 25 to 35 minutes
39
Brush reserved glaze (from cup) on ducks, then transfer ducks to a platter and let stand while finishing sauce, at least 10 minutes
40
Pour off all but 1 tablespoon fat from roasting pan and straddle pan over 2 burners
41
Add shallot and cook over moderately low heat, stirring, until softened and pale golden, 3 to 5 minutes
42
Add 2 cups reserved cooking liquid and deglaze pan by boiling, scraping up brown bits, 2 minutes, then pour through fine-mesh sieve into sauce (containing julienned zest) and bring to a boil
43
Stir together liqueur and arrowroot and whisk into sauce
44
Simmer, whisking occasionally, until thickened, 3 to 5 minutes, then season sauce with salt and pepper
45
Serve ducks, whole or carved into serving pieces, with sauce
46
Put oven rack in middle position and preheat oven to 500°F
47
Roast ducks until skin is crisp, 25 to 35 minutes
48
Brush reserved glaze (from cup) on ducks, then transfer ducks to a platter and let stand while finishing sauce, at least 10 minutes
49
Pour off all but 1 tablespoon fat from roasting pan and straddle pan over 2 burners
50
Add shallot and cook over moderately low heat, stirring, until softened and pale golden, 3 to 5 minutes
51
Add 2 cups reserved cooking liquid and deglaze pan by boiling, scraping up brown bits, 2 minutes, then pour through fine-mesh sieve into sauce (containing julienned zest) and bring to a boil
52
Stir together liqueur and arrowroot and whisk into sauce
53
Simmer, whisking occasionally, until thickened, 3 to 5 minutes, then season sauce with salt and pepper
54
Serve ducks, whole or carved into serving pieces, with sauce